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Tuesday, October 09, 2007

Broad beans & Bresaola on toast

This is one of the most brilliant little dishes I've come up with this fall. It's completely irresistable! And sadly, I don't know what to do now that broad beans are no longer in season. I have some stashed in the freezer, so I'm good for a little longer!

What you do is simply toast some brilliant bread. Mash some broad beans with a little bit of lemon juice and a few drops of olive oil. Add some black pepper. Spread on the bread. Crumble over some of your favorite blue cheese. (Mine is St. Agur.) Top with a rumpled slice of bresaola or anything else really, parma or serrano ham would also be great here. Or simple bacon, cooked to a crisp. It's your call. But do make it. You won't regret it.